What did you have for dinner last night?

[Matt]

gotta ask...what are mac and jacks? I'm assuming macaroni and cheese for the first part, but what are jacks?

[nerdious dorkus]

gotta ask...what are mac and jacks? I'm assuming macaroni and cheese for the first part, but what are jacks?

Mac and Jacks is one of the best damn beers in the Northwest.

[Abraham Smashington]

It's a kickass beer.

[nerdious dorkus]

Not only that, who knew a Korean would be named Viet? I mean wow.

Apparently, a lot of people.

[Abraham Smashington]

.... Or you can just cook for your cats?

See, what I mean about the asianess.

(what she REALLY meant).

Again, too much work. And plus, dogs are where it's at.

So Nerdious is Korean?

I have eyelids, you know.

You walk the dog, you wok the cat.

These posts make me want to dance...

[Lesley]

I had a super tasty burger with the usual guac, pepperjack cheese, mayo and bacon... but then also added sauteed portobello mushrooms. YUM.

[B_Metal]

Frito pie with home made chilli-ish black bean/sausage/beef and hand shredded American cheese. The chilli-ish had quartered and peeled tomatoes as well. Not healthy but damn tasty.

[Matt]

I grilled the perfect steak last night. It was big enough that there SHOULD have been leftovers, but my wife and I pounded the whole damn thing. Hell, we were still talking about it this morning at breakfast.

[Abraham Smashington]

That's when you know you made some good food. haha.

[Matt]

Damn right. You know how grilling isn't an exact science? You know how you have to trust your instincts to tell you when a piece of meat is DONE, and you have about a 30 second window to take it off of the grill to maintain its perfection? I nailed it last night. I could have charged $50 for that steak at a restaurant, it was so good.

I pity all of the vegetarians out there.

[Ed Hocken]

Bravo, Judas, bravo.

[Matt]

By the way: for all of my grilling (steaks, chops, ribs, etc...) I use this stuff called CHAR CRUST on the meat. Get the Roasted Garlic Peppercorn crust and rub it into the meat and you'll make some awesome tasting meat. Whole Foods sells this stuff.

[Abraham Smashington]

I grill my steaks one way only. The kickass "cover it in spices and salt until it looks like a saltlick" way. Then stick it in the fridge for up to an hour depending on the thickness. Once the spices and salt are all wet, rinse it off with cool water, pat the fucker dry and grill it up. Nate can attest to its awesomeness. Also, I tend to make my own spicerubs and stuff, but I'll have to check that stuff out for some porkchops.

[Matt]

What spices do you mix in wih the salt? Just curious.

[Nathan]

The Rob Method is good stuff.